Chocolate Cookies

Ingredients

• 250 g soft butter
• 120 g whole cane sugar
• 1 pinch Vanilla powder
• 1 pinch salt
• 2 Eggs
• 400 g spelt flour type 1050
• 1 tsp Baking powder
• 1 tsp Baking Soda
• 250 g coarsely chopped dark chocolate (at least 70% cocoa content)
• 50 g white couverture chocolate (for garnish)

Instructions

1. 1.

   Beat butter with sugar, vanilla powder and salt for 4–5 minutes with a hand mixer until fluffy. Then gradually stir in the eggs. Sift flour, mix with baking powder and baking soda, and fold into the butter mixture until a smooth dough forms. Coarsely chop dark chocolate and fold two‑thirds of it into the dough.

2. 2.

   Drop teaspoonful-sized balls about three centimeters in diameter onto a parchment‑lined baking sheet, spacing them widely. Gently flatten each ball and sprinkle with the remaining chopped dark chocolate. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10–12 minutes. Remove, lift the cookies from the sheet with the parchment paper, and let cool.

3. 3.

   Coarsely chop white couverture chocolate, place it in a sturdy freezer bag, seal, and submerge the bag in a pot of not‑boiling water to melt the chocolate. Dry the outside of the bag well, cut off a tiny corner, and drizzle the finished cookies with the melted white chocolate. Let dry and store airtight.